Directions

Melt 3 Tbsp of butter in a large skilled over medium heat. Add mushrooms and shallots and saute for 4-5 minutes or until mushrooms are cooked through and soft, making sure that the shallots do not burn. Add flour and cook for 2 minutes. Add salt and pepper to taste.

Add the sherry and chicken stock to the skillet, 1/2 cup at a time, whisking until combined. Add additional salt and pepper if desired. Cook for 10 minutes. Add cream and cook for 2 minutes more. Remove skillet from the heat and add remaining tablespoon of butter, whisking until smooth.

Slice filet mignon into thin strips, making sure to slice against the grain of the meat. Top pasta with sauce and arrange filet mignon slices on top.

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